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SAFFRON (Son_4:14).—The Heb. karkôm is identical with the Arab [Note: Arabic.] , kurkum or za’farân) (whence is derived the Eng. ‘saffron’), the name of a variety of crocus (Crocus sativus), of which the yellow styles and stigmas are used for dyeing and for flavouring food. A similar dye, also called saffron, is more commonly derived from the florets of the Carthamus tinctorius (Compositœ) cultivated everywhere in Palestine for this purpose.
E. W. G. Masterman.